White Wine Pazo de Seoane with D.O. Rías Baixas. Made with Albariño grapes resting on its fine lees. A pale yellow wine with greenish flashes made by Lagar de Fornelos Winery.
91 Tim Atkin | 91 Peñín | 90 Suckling
White wines
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White Wine Lagar de Cervera with D.O. Rías Baixas. Excellent Albariño grape wine from Bodegas Lagar de Fornelos. A "very Galician" harvest due to the summer rains that helped the maruration cycle. Made on ilias, it keeps a high acidity.
93 Tim Atkin | 91 Peñín
White Wine Pazo San Mauro with D.O. Rías Baixas. An Albariño with great aromatic intensity, where a varietal and very expressive wine is defined. A Joven wine made by the Marqués de Vargas Winery. The result of a rigorous selection of the finest grapes from the estate.
Sanamaro, a unique wine from the Pazo de San Mauro that comes from the selection of the best Albariño and Loureiro grapes from the La Fraga and Los Bancales plots. Very expressive, with varietal aromas and complexes of ripe white fruit and bone and with a background of herbs typical of the Loureiro variety.
Lindeiros White Wine with D.O. Rías Baixas. Excellent wine made from Albariño grapes from Bodegas La Rioja Alta. Limited production wine, made with grapes from the Troviscoso estate in Cambados.
1. A young white wine is one that has not gone through a wooden barrel, neither during alcoholic fermentation nor during its aging, which will be made only in the bottle, to allow it to be rounded and the primary aromas (yielded by the fruit, the soil and propitiated by the climate of the zone) and the secondary ones (arisen during the fermentation) are assembled.
OPTIMAL PAIRINGS:
-Pairings by similarity: seafood, grilled or baked white fish and white poultry meats.
-Pairings by contrast: green vegetables, pastas and rice with soft sauces, ceviches, nikei dishes and Asian cuisines.
2. A barrel-fermented white wine is one that performs alcoholic fermentation or has been bred, once finished, on those continents. They are wines of strong personality, corporeal, with more extract and more intense in the mouth than young whites. They lose a little their fruity and floral aromatic characteristics, which are replaced by notes of wood, spices, vanilla or pastry.
OPTIMAL PAIRINGS:
- Pairings by similarity: white meats with nuts (chestnuts, almonds, hazelnuts ...), white fish with flavor (sea bass, sea bream, cod ...).
- Pairings by contrast: sweet and salty cold soups, pasta and rice with strong sauces.